1/2 kg/3 lb carrots, grated
1 cup sugar
4 1/2 cups milk
1 tsp saffron threads
3 tbsp flaked almonds
5 ground cardamom

Carrot Kheer

1. Soak the saffron in 1/2 cup hot milk for 15 minutes.
2. Boil the remaining milk, sugar, ground cardamom and almonds for 5-6 minutes stirring occasionally.
3. Add the grated carrots and mix thoroughly. Simmer for 20 minutes until the mixture thickens and the carrots are glazed and sticky.
4. Pour the saffron mixture and stir for another 2 minutes. Serve hot or chilled.
   Serves: 8
   Preparation time: 20 minutes